Coconut Shrimp Noodles

49

PREP TIME

15 min

TOTAL TIME

20 min

Serves

4

Coconut Shrimp Noodles

(Photo: Carmen Cheung)

Saucy coconut noodles make a warm and slurp-worthy dinner on an early autumn night.


Ingredients

  • 200g rice noodles
  • 1 cup light coconut milk
  • 1 tsp lime zest
  • 1/4 cup lime juice , (about 2 limes)
  • 2 tbsp packed brown sugar
  • 4 tsp fish sauce
  • 3/4 tsp hot pepper flakes
  • 1 tsp canola oil
  • 1/2 red onion , sliced
  • 300g frozen large shrimp , thawed and peeled
  • 3 cups snow peas , trimmed
  • 1/4 cup thinly sliced basil

Instructions

1. Bring 6 cups water to a boil in a large pot. Add noodles, then remove from heat and let stand, stirring occasionally, until just tender, 7 to 9 min. Drain well. Meanwhile, in a small bowl, whisk coconut milk with lime zest and juice, brown sugar, fish sauce and hot pepper flakes.

2. Heat a large non-stick frying pan over medium-high. Add oil, then onion. Cook until almost softened, 3 min. Add shrimp and cook until it turns pink, 2 to 3 min. Add snow peas, coconut milk mixture and noodles. Cook until noodles are heated through, 1 to 2 min. Remove from heat and stir in basil.

Nutrition (per serving)

  • Calories
  • 390,
  • Protein
  • 21 g,
  • Carbohydrates
  • 59 g,
  • Fat
  • 6 g,
  • Fibre
  • 4 g,
  • Sodium
  • 983 mg.
  • Excellent source of
  • B12, niacin, folate and zinc

Kitchen Tips
Look for rice noodles that are about 1/4 in. wide.

For a sustainable option, look for shrimp with the Ocean Wise or Marine Stewardship Council label.